Asparagus Phyllo Tart

Enjoy the asparagus season with this crunchy, vegetarian Asparagus Phyllo Tart. It is low-calorie-, low-fat and perfect for Easter.

I adore asparagus. We actually call them “trees” in our house. It is our pet name for the gorgeous green vegetable that rings in Spring. Yes, we gave asparagus a “pet name” just so our little one would try it. Once she took a bite she was hooked. We will forever, affectionately call asparagus “trees”. It works. We have gotten other kids to eat asparagus this way.

We recently went to the North Carolina mountains for a get away and visit with my hubby’s Godmother, Aunty F. To say I love to visit Aunty F is an understatement. The house is beautiful with unbelievably gorgeous scenery. Our cell phones don’t work well so there is little disruption but the real reason is Aunty F, herself. She shares my love of cooking and wine and is the most down to earth person I know. She has a way of putting things into perspective and making you fully relax. We love to stay up a late drinking a glass of wine and talking. She then so generously gets up with our little one in the morning and lets us sleep. Yes, we were fully spoiled that weekend. We are very lucky to have such a special lady in our life.

She also makes a large amount of healthy food that we love to dig into. This past visit, she made a roasted vegetable tart. It was so delicious with only a few ingredients. I knew I wanted to make it for the blog but was going to take advantage of asparagus season. This is a quick and easy tart that you can make ahead of time. I roast the asparagus in the morning and bake the crust. When we are ready to eat I put it together and heat. What could be better than that? I will be making this time and time again varying the vegetables for the season. The crust is just phyllo dough but it makes you feel like you are eating something really special. I love the crunch. This would be perfect for dinner or even a brunch. I love the idea of Asparagus Tart for Easter because you can make it ahead of time. It will look special but you will know it took no time at all to make.

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[…] farmer’s markets starting again too. I cannot resist asparagus and had to make a lightened Asparagus Phyllo Tart. Then we have artichokes coming into season too. I did use canned in my Orzo with Artichoke […]

[…] been depriving myself of asparagus so I could eat them in season. It was worth the wait. My Asparagus Phyllo Tart can be made ahead of time and served as an appetizer or side dish. The phyllo crust is low-fat […]